Rice noodle salad with raw vegetables and peanut sauce
For 3-4 people :
For the rice noodle salad :
- 100 g rice noodles
- 2 carrots
- 1 small cucumber
- 1 yellow pepper
- 3 young onions
- 1 small bunch of coriander
- a handful of baby leaf spinach
- ½ a lime (for garnish)
- some “Mix Apéro” salty turmeric-ginger from the brand Kokoji (optional)
For the peanut sauce :
- 1/2 clove of garlic
- 1 teaspoon freshly grated ginger (about 3 cm)
- 2 tablespoons natural peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- 2 tablespoons mineral water
- 2 tablespoons peanut oil
Start by cooking the rice noodles in a pot with boiling water, following the directions on the package. To stop cooking, we advise you to put them under the cold water before draining. Set aside and let cool down.
Now prepare the sauce. First, chop the garlic, and grate the ginger. Then in a bowl, put all the ingredients to make the sauce. Mix everything together, using a fork.
Then wash the vegetables.
Peel the carrot and cut it into thin slices, using a mandolin for example.
Peel a strip on the cucumbers before cutting it into small cubes.
Cut the red pepper into small cubes, and the young onions into rings. (Save the white part for another recipe ^^)
In a large bowl, arrange the cold rice noodles, add all the raw vegetables and chopped herbs.
Serve it on plates, season with peanut sauce and sprinkle with some salty Turmeric-Ginger Mix from Kokoji.
Decorate with a slice of a lime. Done!
The recipe is realized in collaboration with the brand Kokoji